• 2 1/2 teaspoons dry active yeast (1 pkgs)
• 1/4 cup sugar
• 1 cup water, room temp (NOT too hot)
• 1 1/2 tablespoons butter, melted
• 1 tablespoons salt (or less)
• 2 1/2 cups all-purpose flour
• 1 egg white
• sesame seed (optional)

Directions:

1. Dissolve sugar in water and add yeast to proof. Rest one to two minutes.
2. Melt butter and, along with the salt, stir into yeast mixture.
3. Mix in flour, 1/2 cup at a time until desired consistency is reached (dough should not be terribly sticky to the touch, but should have plenty of “give” and not be too tough).
4. Knead until VERY well developed (important!). Your dough is finished when you can tear a small piece off, roll into a ball and stretch to form a nearly transparent “window” between your fingers without it tearing. I put in my mixer with the dough hook for 5 minutes on a medium speed. 
5. Cover with plastic wrap and let stand until doubled in bulk (approx 1 hour). I let mine sit for 2 1/2 hours.
6. Roll your dough into long, thin “logs” and place about 3″ apart on the pans. Slash each loaf every inch and a half with a knife.
7. Let double in size (approx 1 hour)
8. Brush with egg white and sprinkle with sesame seeds if desired.
9. Bake in a 400°F oven until golden brown. (About 18-22 mins)